Write on the front
Let's start with a story:
It's about a young man who went to consult a Zen master, why do people only remember the first place? Obviously the runner-up and third runner-up are also very hard!
The Zen master said, well, let me share my life experience with you, do you know which mountain is the highest mountain in the world?
Youth Answer: It's Mount Everest.
The Zen master asked the youth again, what about the second tallest?
Youth Answer: It's Chogory Peak.
The Zen master asked the third?
Youth Answer: It's Gancheng Zhangjiafeng!
Zen Master is angry, aren't you here to entertain the sprinklers?! Eat me mighty dragon!
a youth graduate
Of course this is an adaptation
In the original story, the youth stopped at the second question and did not answer the chogol peak, the Zen master also said the life experience of "no one remembers the second place", and the youth accepted the idea of trying to be the first.
The end is very positive.
The essence of this story is actually a matter of knowledge reserve, and it is not so important to compete for the first.
If you look at the original story together with the adaptation, then some people will see it.
Your perception of the world determines the way you think, and the more you know the facts, the less likely your conclusions are to be swayed by others.
If the young man in this story does not have enough knowledge and is not supported by facts, then he may fall into the Mindset of the Zen Master, be taken into the pit and obediently accept the Theory of the Zen Master.
Of course, the youth in this version finally ate the Zen master Dawei Tianlong guixi, this everyone should not learn, after all, life is very precious.
Of course, it can also be said that knowledge is the antidote to cracking the chicken soup of the soul, even if this chicken soup is about the seemingly absolutely correct battle for the first.
Do you think that a lot of things have become multidimensional in this way?
In real life, the evaluation system itself is very rich, and different angles and dimensions have their own "first, good or bad, good and bad".
Do you think this story is particularly interesting?
Because this is not what I wrote, it is the push of the half-Buddha immortals two days ago, I took it to change a little, you see, this is the problem of wading in the face, I know more than you, it is easy to fool you. Miss @D here
After doing restaurant reviews for a long time, I also have a little bit of popularity, and many restaurant operators like to ask me, how to adjust this taste?
It's a difficult question to answer, first of all, I say good or not, it lies in my understanding of this dish, in my understanding of this flavor type, you are a mature operator, a skilled chef, you should have confidence in yourself, can not listen to my opinion alone.
I can only represent my personal, I can not even represent my father's taste, we both eat at home, he does not like to eat, I do he does not like to eat, the means of adjustment is my mother said that she wants to cook, we both quickly said that it is not necessary to be big.
You see, it is difficult for a family to tolerate two tigers, unless there is another tigress.
Continuing to say back, restaurant management is an unfamiliar field, I have only seen some dishes, which crafts and which techniques and which recipes know some, don't always ask me questions about business, that I really don't understand, you yourself spent tens of millions of dollars in business, let me casually point out? It's better to let me point out.
In addition, don't pay too much attention to my evaluation, if it is all done according to my taste, it is going to happen, the first thing to get rid of the restaurant is the customer's thinking, to do it from the perspective of the operator, you see I have never liked Haidilao, affecting people listing to affect people to open stores?
My opinion is not so important.
Well, there is enough nagging, let's talk about this dish.
Fried chicken with green onions three things
Explosion three kinds of halal and Hanmin version, as well as the old explosion three and the new explosion of three points, this dish is strictly Lu cuisine, now many Tianjin Beijing say that it is their own traditional dish, is a small misunderstanding, the prototype of Beijing cuisine is Lu cuisine, from the root, this explosive three should belong to Lu cuisine.
There are more developments in tianjin such as full explosion, which is the new explosion three-way plus version, of course, this flavoring taste has changed completely, and it is also very very delicious.
What I'm doing today is using the method of popping three, but the ingredients are chicken gizzards, chicken hearts and chicken livers, and the ingredients and accessories are more green onions, and the original place of this dish should be The James chef in Taiwan.
Doing this is not intentional, the vegetable market near my home is relatively small and scattered, on the way to buy vegetables just saw a stall selling chicken, the owner of the chicken stall looks quite handsome, chicken legs or whatever I have no interest, just saw these chicken offal, a thought of this dish, conveniently bought a little.
Ingredients: chicken gizzard, chicken heart, chicken liver
These three things add up to a total of 5 costs
Excipients: egg, starch (casual)
Ingredients: green onion, ginger, garlic
Seasoning: salt, sugar, cooking wine (flower carving), oil consumption, soy sauce, white pepper
Preparation Phase:
1, the onion itself should use more green onions, I just have a little green onion left, just ok to use, this dish should still use green onions, out of the taste, shallots are not very good.
2, onion white oblique knife cut well, green part of the green separately.
3, ginger and garlic are cut into large particles.
4, the chicken gizzard is easier to mature because of the material, and its frying time is also the longest.
5, the chicken heart must be cut open, the residual blood washed clean, otherwise it will affect the taste and taste.
6, after the chicken liver is bought, I like to soak in blood water directly if the visceral smell is heavier, and after the tendon is shaped, cut into small pieces.
Pickling stage:
1. Beat an egg and set aside.
2, the three ingredients are pickled separately, the marinades are salt, sugar, soy sauce, cooking wine (flower carving), white pepper. They are pickled separately because the three ingredients have different ripening times when they are fried.
3, first pour in the egg liquid, and then mix the starch, here to pay attention to the hanging pulp to hang, I have a mistake here, the adjustment is too thin.
4, after sizing, the oil is sealed and mixed, this step is to separate the pot well and not stick together, you can add more oil without worry, and finally will return to the oil pot.
5, another small bowl to prepare the sauce, salt, sugar, white pepper, oil consumption, soy sauce, cooking wine stirred evenly and set aside, this is the last stir-fry time to add.
Production Stage:
1, Start a pot of wide oil, large tight leak rack to the oil basin to prepare for the ingredients.
2, the oil temperature burned to you insert a chopstick can bubble, the specific number of degrees I do not know, their own use of wooden chopsticks to measure it.
3, I am the first fried chicken liver and then the chicken heart and finally the chicken gizzard in this order, each time fried once to catch the slag.
4, after all fried, the oil is cleared, burned until the oil temperature is some smoke, re-fry all the ingredients again, about ten seconds to fry, put out the ingredients in the pan to leave the bottom oil.
5, fry the white onion and ginger for a while, until the green onion is white and brown, the green onion is not afraid of paste.
6, Wait for the onion to turn brown, then add the green onion leaves and garlic grains and stir-fry to bring out the aroma.
7. Pour all the ingredients and stir-fry.
8, Pour in the sauce just prepared separately and stir-fry evenly.
eat:
1, After serving, the color is bright and ruddy.
2, chicken liver has the soft feeling of foie gras, chicken heart soft and tough to eat up to the teeth is not top teeth, chicken gizzard crisp and refreshing thunder Gaba, three ingredients with a very rich taste, seasoning highlights the onion and sauce aroma, sugar and white pepper fresh, overall this is a very good appetizer.
(Hiccup~)
summary:
1, the ingredients of this dish mainly highlight the aroma of green onions, garlic and ginger do not like to put it, but I like to eat fried garlic, eat it is quite interesting to eat the slag.
2, hanging pulp by themselves to figure out the ratio of it, my own hanging pulp is not very good.
3, after the chicken offal cleaning remember to control the water, I am this is the control of water is not well controlled, the middle and poured out some.
4, fried things should be put in lightly, never thrown in, do not be afraid, fried will definitely collapse the oil, wear an apron and what to do a good job of protection.
5, this dish is made very quickly as a whole, so be sure to prepare in advance, in one go, full of wok.
postscript:
1, I know that many people from the wide oil that step on the dissuadement, indeed many families use wide oil when there is less, but life itself is a process of trying, more than a wide oil family dish can be a lot of style, in addition to frying, a lot of meat vegetables and ingredients can be slippery, a wide oil can improve a lot of cooking skills.
2, if you are determined to want to wide oil, remember to buy an oil basin, the general family with 20 cm caliber is enough, I have about a third of this pot is enough for me to mouth the pan (35 cm caliber) to use, remember to buy a leak, the size of each one, with a colander chopsticks to use together, small leak in addition to can be fried things, you can also in the meat blanching water when skimming foam filter egg whites and so on.
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